300 g self-raising flour, (or plain flour with 1 tsp baking powder and 1 tsp bicarb added)
1 tbsp vegetable oil
100 g dark chocolate
6 tbsp golden syrup
100 g dark brown sugar, (demerara or muscovado)
100 g butter, (or margarine)
1.5 tsp powdered ginger
- Preheat oven to 180C.
- Mix dough together - it will seem a bit dry but does stick together nicely after a wee while. Roll into 20 to 24 balls and flatten slightly onto baking trays.
- Bake for 10-12 minutes until cooked but still slightly soft (they do crisp up a little as they cool).
- Cool on wire racks.
- Carefully melt the dark chocolate with the vegetable oil (the oil gets it to a more dippable consistency).
- Dip the biscuits so they are half covered in chocolate and leave to dry on a cling-film covered board (you could do the other half later if half isn't enough!).
A lovely easy biscuit that looks a bit special. Great to take to someones house if you can bear sharing!
My toddler loves helping mix the dough.
If you are a coffee syrups fan then 1 tsp gingerbread syrup with 1 tsp powdered ginger is brilliant.
Biscuit and sweets
Kids can help